Stir Fried Tofu & Vegetables
|Firm tofu||1⁄2 Pound, cut into 0.5 inch cubes (Medium Firm)|
|Soy sauce||3 Tablespoon|
|White vinegar/Rice vinegar||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated ginger/1/8 teaspoon ground ginger||1⁄2 Teaspoon|
|Peanut oil/Salad oil||3 Tablespoon|
|Carrot||1 Large, chopped|
|Broccoli flowerets||1 Cup (16 tbs) (Bite Sized)|
|Broccoli stems||1 Cup (16 tbs), thinly sliced|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Coriander||3 Tablespoon, minced|
Place tofu in a shallow bowl.
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.